Sticky Cinnamon Bun Recipe

Warm milk and activate yeast

Warm the milk until it reaches about 105–115°F (warm to the touch). Stir in 1 tablespoon granulated sugar, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Melt butter and combine

While yeast proofs, melt 4 tablespoons butter and let cool slightly. In a large mixing bowl or stand mixer fitted with a dough hook, combine the foamy yeast mixture, melted butter, and the egg; mix to combine.

Mix dry ingredients and form dough

Whisk together 3 1/2 cups all-purpose flour and 1/2 teaspoon salt. Add flour gradually to the wet mixture, mixing on low until a shaggy dough forms, then knead 6–8 minutes by hand or 4–6 minutes with mixer until smooth and elastic. If dough is too sticky add up to 2 tablespoons more flour; if too dry add a teaspoon of warm milk at a time.

First rise

Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Prepare filling

While dough rises, combine 4 tablespoons softened butter, 3/4 cup packed light brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon fine sea salt in a bowl. Use a fork to mash into a spreadable paste. Set aside.

Roll and spread

When dough has doubled, punch it down and turn onto a lightly floured surface. Roll dough into a roughly 12x16-inch rectangle. Spread the cinnamon-brown sugar filling evenly over the dough, leaving a 1/2-inch border along one long edge.

Roll and cut

Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch seam to seal. Using a sharp knife or dental floss, cut the log into 10–12 equal rolls (about 1 1/2 inches each).

Prepare sticky topping

In a small saucepan over medium heat, melt 4 tablespoons butter with 3/4 cup packed light brown sugar, 2 tablespoons maple syrup or honey, and 3 tablespoons heavy cream. Stir until sugar dissolves and mixture is glossy and slightly thickened, about 2–3 minutes. Remove from heat and stir in 1 teaspoon vanilla. If using nuts, stir them in now.

Assemble in pan

Pour the sticky topping into a 9-inch round or 9x13-inch (for thinner buns) baking pan, spreading it evenly. Arrange the cut rolls cut-side up on top of the topping, leaving a little space between them for expansion.

Second rise

Cover the pan loosely with lightly greased plastic wrap or a towel and let the rolls rise for 30–45 minutes until puffy and nearly doubled.

Bake

Preheat the oven to 350°F (175°C). Bake the rolls in the preheated oven for 22–28 minutes (9x13 may need 20–25 minutes), until tops are golden and center is cooked. If the topping begins to brown too quickly, tent loosely with foil for the last 5–7 minutes.

Invert and cool

Remove the pan from the oven and let sit 5 minutes. Run a thin knife around the edges to loosen, then carefully invert the pan onto a serving platter or baking sheet so the sticky topping is on top. Let cool another 10 minutes so topping sets slightly.

Optional glaze

For a light glaze, whisk together 1/2 cup powdered sugar with 1 teaspoon milk until smooth. Drizzle over warm buns. Serve warm.